Shrimp Diablo

Crushed red pepper and chili paste with garlic add heat to the saucy shrimp.

Yield
4 servings (serving size: 2 cups)

Ingredients
8 ounces uncooked angel hair pasta
2 teaspoons vegetable oil
1 pound peeled and deveined large shrimp
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1 1/2 tablespoons chile paste with garlic
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 teaspoon crushed red pepper
Preparation

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.

Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.


Nutritional Information
Calories:332 (15% from fat)
Fat:5.5g (sat 0.7g,mono 0.8g,poly 2.1g)
Protein:31.4g
Carbohydrate:40g
Fiber:3.2g
Cholesterol:172mg
Iron:5.3mg
Sodium:933mg
Calcium:95mg